目的 探究地黄Rehmanniae Radix蒸制过程中外观性状、内部成分随蒸晒次数的变化规律，为熟地黄质量控制提供新的依据。方法 应用图像处理技术、色差计和质构仪等观察地黄九蒸九晒炮制过程中的性状变化；采用UPLC/ESI-Q-TOF MS对生地黄、自制九蒸九晒熟地黄的化学成分进行测定，采用HPLC-ELSD对一蒸一晒至九蒸九晒得到的地黄寡糖类成分含量进行动态测定；采用多元统计分析，对地黄的性状、化学成分和寡糖类成分进行相关性分析。结果 色黑如漆：随着蒸晒次数的增加，熟地黄的亮暗度（L^*）、红绿度（a^*）、黄蓝度（b^*）以及综合色差值（E^*）均呈下降趋势，颜色逐渐变深。研究发现颜色改变与柠檬酸、6-O-E-阿魏酰基筋骨草醇、daredoside A、地黄苷/异地黄苷/同分异构体等内部化学成分有一定相关性。味甘如饴：共鉴定出10个色谱峰，其中3、6、8、10号峰含量呈降低趋势（推测为二糖、三糖、四糖、五糖），含量呈增加趋势的色谱峰有6种，分别是1、2、4、5、7、9号峰，其中5、7号峰（推测为二糖、甘露三糖），可能作为评价九蒸九晒熟地黄质量更优的标志物。在地黄九蒸九晒的过程中，内部多种化学成分发生变化。地黄内部化学成分、糖类的变化与颜色、硬度、黏附性、咀嚼性的关联性分析结果表明，以上几者间存在一定的相关性。结论 通过分析不同蒸晒次数熟地黄外观及成分的动态变化，进一步阐释不同蒸晒次数地黄炮制品的科学内涵，为“黑如漆、甘如饴”提供一定的实验依据。

Objective To study the changes of appearance and internal composition of Dihuang (Rehmanniae Radix, RR) during steaming, so as to provide a new basis for quality control of RR. Methods The morphological changes of RR were observed by image processing technology, colorimeter, and texture analyzer during the nine steaming and nine sun-drying process. UPLC/ESI-Q-TOF MS was used to determine the chemical constituents of raw RR and self-made nine steaming and nine sun-drying RR. The content of oligosaccharides obtained from one steaming and one sun-drying to nine steaming and nine sun-drying was determined dynamically by HPLC-ELSD. The correlation analysis was conducted by using multivariate statistical analysis to investigate the correlation between the morphological characteristics, chemical components, and oligosaccharides of RR. Results Black as paint: With the increase of steaming and drying times, L^*, a^*, b^* and E^* of Rehmanniae Radix Praeparata (RRP) showed a downward trend, and the color gradually became darker. It was found that the change of color had a certain correlation with the internal chemical components such as citric acid, 6-O-E-feruloylajugol, daredoside A, martynoside/isomartynoside/isomer. Sweet as maltose: A total of 10 peaks were identified, among which the content of peaks 3, 6, 8 and 10 decreased (which were disaccharide, trisaccharide, tetrasaccharide and pentaose, respectively), while the content of six components increased, which were respectively peaks 1, 2, 4, 5, 7 and 9, among them, peak 5 and peak 7 (speculated to be disaccharide and manninotriose) may be used as more superior markers to evaluate the quality of nine steaming and nine sun-drying RR. In the process of RR reaching nine steaming and nine sun-drying, a variety of internal chemical components changed. The correlation analysis results of the changes of chemical composition and carbohydrate in RR with color, gloss, hardness, adhesion and chewiness showed that there were some correlations among the above. Conclusion This study analyzed the dynamic changes in the appearance and components of RR with different steaming and sun-drying times, further elucidating the scientific connotation of different steaming and sun-drying times of RR, providing certain experimental basis for the saying “black as paint and sweet as maltose”.

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山西省中央引导地方科技发展资金项目（YDZJSX2021C033）；地产中药功效物质研究与利用山西省重点实验室（202105D121009）；名优晋药再开发山西省重点实验室（202104010910001）；山西省中医药创新团队（zyytd2024020）；国家中医药管理局全国老药工传承工作室建设项目；山西中医药产业发展现代化支撑项目（2025zyycy01）